Twice-Baked Potato Casserole

8 medium baking potatoes - about 4 pounds
1 (8-ounce) package of cream cheese, at room temperature
1 stick of softened butter
1 pint of sour cream
2 cups of shredded sharp cheddar cheese (divided use)
2 cloves of minced garlic
1 teaspoon of salt
1 teaspoon of pepper
1/2 cup of chopped chives, for garnish
6 slices of bacon, cooked crisp, drained and crumbled for a garnish

Preheat oven to 350 degrees Fahrenheit. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft.
Peel and mash potatoes in a large bowl with a potato masher or the back of a fork. Add cream cheese, butter, sour cream and 1 cup of cheddar. Stir well. Add garlic, salt and pepper, and stir again.

Spray a 13x9-inch baking dish with nonstick cooking spray. Place potato mixture in dish, cover with plastic wrap and refrigerate casserole until ready to bake.

When ready to bake, preheat the oven to 350 degrees Fahrenheit, remove plastic wrap and bake casserole for 30-35 minutes, until hot. Sprinkle remaining 1 cup of cheddar over casserole and return to oven for about five minutes, until cheese melts. Garnish with chopped chives and crumbled bacon before serving. Makes 10 to 12 servings.